Turkey Lasagna with Bechamel

Begin by cooking the lasagna noodles according to package instructions. Drain and set aside.

In a large skillet or pot over medium heat, brown ground turkey and turkey sausage. When browned, season with salt and pepper. Add pasta sauce and simmer on low until ready to assemble lasagna.

Mix ricotta, egg, 1 1/2 cups Parmesan, and parsley in a bowl. Set aside.

For the béchamel sauce, in a small saucepan over medium heat, melt butter. Add flour and whisk together, cooking until it becomes a light-colored paste. Add milk and continue to whisk until thickened. Sprinkle in nutmeg and mix well. Remove from heat.

Preheat oven to 350ºF.

Assemble the lasagna by putting a small amount of the bechamel sauce on the bottom of a greased 13 x 9″ pan. Lay out enough lasagna noodles to cover the pan. Spread 2/3 of the meat mixture over the noodles. Add another layer of noodles. Spread ricotta mixture over those noodles, then place slices of fresh mozzarella on top. Top with a final layer of noodles and cover with remaining meat mixture. Pour remaining bechamel over meat mixture, spreading it out to the edges of the pan. Sprinkle remaining 1/2 cup Parmesan on top of the lasagna.

Cover with aluminum foil and bake at 350ºF for 30 minutes. Remove foil and bake for an additional 15 minutes. Remove from oven. Let it sit 10 minutes before cutting.